A simple, traditional recipe for soft and pliable homemade flour tortillas. This recipe uses lard for an authentic texture and flavor, resulting in a bread far superior to store-bought versions.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 3 Cups | Flour |
| 2 Heaping tsp | Baking Powder |
| 2 tsp | Salt |
| 3 Tbsp | Lard or Shortening |
| Approx. 1 - 1 ¼ cups | Warm Milk or Water |
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- Using your fingertips or a pastry blender, cut in the lard until the mixture resembles coarse crumbs.
- Gradually add the warm milk, mixing with a fork until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 1-2 minutes until smooth. The dough should be soft but not sticky.
- Divide the dough into 12-16 equal pieces and roll each into a ball. Cover with a damp cloth and let rest for 15 minutes.
- On a lightly floured surface, roll each dough ball out into a very thin round (about 8 inches in diameter).
- Heat a dry (ungreased) cast-iron skillet or comal over medium-high heat.
- Cook one tortilla at a time for about 30-60 seconds per side, until it puffs up and develops golden-brown spots.
- Stack the warm tortillas in a clean kitchen towel or a tortilla warmer as you cook them.
Note
The recipe card notes the dough should be thick like “pie crust” rather than biscuit dough, which means it should be a firm, not overly sticky, pliable dough.
